📝 About This Recipe
A modern, handheld twist on Palestine’s national dish, these Musakhan rolls capture the soul of Levantine home cooking. Tender shredded chicken is slow-simmered with an abundance of sweet caramelized onions, fruity extra virgin olive oil, and the sharp, citrusy punch of premium sumac. Wrapped in thin markook bread and baked until shatteringly crisp, they offer a perfect harmony of tangy, savory, and nutty flavors in every bite.
🥗 Ingredients
Chicken and Poaching Aromatics
- 1 kg Chicken Breast or Thighs (boneless and skinless)
- 2 pieces Bay Leaves
- 1 piece Cinnamon Stick
- 4 pieces Cardamom Pods (lightly crushed)
The Onion Filling
- 4 large Red Onions (finely diced or thinly sliced)
- 3/4 cup Extra Virgin Olive Oil (use high-quality Palestinian oil if possible)
- 4 tablespoons Sumac (fresh, deep red variety)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Allspice
- to taste Salt and Black Pepper
- 1/3 cup Pine Nuts (toasted until golden)
Assembly
- 4-5 large sheets Markook (Saj) Bread (can substitute with thin flour tortillas or spring roll wrappers)
- 1/4 cup Chicken Broth (reserved from poaching)
Yogurt Dipping Sauce
- 1 cup Greek Yogurt (plain)
- 1 tablespoon Tahini
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dried Mint
👨🍳 Instructions
-
1
Place the chicken in a large pot and cover with water. Add the bay leaves, cinnamon stick, and cardamom pods. Bring to a boil, then reduce heat and simmer for 20-25 minutes until fully cooked.
-
2
While the chicken cooks, heat 1/2 cup of the olive oil in a large skillet over medium-low heat. Add the diced onions and a pinch of salt.
-
3
Sauté the onions slowly for 15-20 minutes. You want them translucent, soft, and slightly sweet, but not browned or crispy.
-
4
Once the chicken is cooked, remove it from the pot (reserve 1/4 cup of the broth) and let it cool slightly. Shred the chicken into small bite-sized strips using two forks.
-
5
Add the shredded chicken to the skillet with the softened onions. Stir in the sumac, cumin, allspice, salt, pepper, and the reserved chicken broth.
-
6
Cook the mixture together for 5 minutes over medium heat to allow the flavors to meld. Fold in the toasted pine nuts and remove from heat.
-
7
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
8
Prepare the bread: Cut the Markook sheets into triangles (like pizza slices). If using large sheets, you should get 6-8 triangles per sheet.
-
9
Place a tablespoon of the chicken-onion mixture at the wide end of a bread triangle. Fold the sides inward slightly and roll tightly toward the point, like a cigar.
-
10
Place the rolls seam-side down on the baking sheet. Brush the tops generously with the remaining 1/4 cup of olive oil—this is the secret to the golden crunch!
-
11
Bake for 10-12 minutes, or until the bread is golden brown and crispy. Keep a close eye on them as thin bread can burn quickly.
-
12
While the rolls bake, whisk together the Greek yogurt, tahini, lemon juice, and dried mint in a small bowl to create the dipping sauce.
-
13
Remove the rolls from the oven and garnish with an extra sprinkle of sumac and fresh parsley if desired. Serve warm.
💡 Chef's Tips
Don't skimp on the olive oil; it provides the essential richness and texture that defines Musakhan. Use the freshest sumac you can find—it should be a vibrant burgundy color and smell distinctly citrusy. If your bread is very dry, lightly dampen it with a tiny bit of chicken broth before rolling to prevent cracking. For a time-saver, you can use a store-bought rotisserie chicken, shredded and tossed with the sautéed onions. Avoid overstuffing the rolls, as the thin bread can tear during the rolling or baking process.
🍽️ Serving Suggestions
Serve alongside a cool, creamy Tahini-Yogurt dip to balance the acidity of the sumac. Pair with a fresh Arabic salad (Salata Arabieh) made of finely diced cucumbers, tomatoes, and lemon. A side of pickled turnips or wild cucumbers adds a delightful crunch and vinegar notes. Serve with hot mint tea or a refreshing glass of Arak for a traditional experience. These make excellent party appetizers; arrange them in a circular pattern on a large platter with the dip in the center.